Guilty pleasures~Bread Chaat

Alka Keswani — Thu, 20 May 2010 09:10:27 +0000

No, I wont talk about the fire barfing Sun, neither about the “Laila” , the spoiler cyclone that is scaring the hell out of the people of Andhra. I wont talk about the global warming that is responsible for the unbearable temperature shifts, melting icebergs, Ash spewing volcanoes…no..no such talks today…I am too paranoid of heat to even talk about it. So lets talk about some cool stuff … Swimming pools, water parks, Beaches, Summer coolers, Ice creams, Fresh fruit juices, curd….curd? Oh yeah, the humble curd…churn it to make sweet lassi, or spicy Chaach(buttermilk), eat it with pulav(one pot meal..ideal for summers), or simply with rice or Khichdee, make some light curries with it, make a vegetable or boondi raita and enjoy with paratha, Dodo or Koki, or simply add some sugar to a bowl of curd and relish….I bet, it won’t disappoint you in any of it’s avatars . At home, I always try to stock some surplus of curd , and most of the time we are able to exhaust the stock. But some times we do have some leftover curd, threatening to get soured if not consumed soon. At such times (specially if its evening time when I finally get to notice the poor curd crying for the attention) I give in to my cravings for a chaat and indulge in Bread chaat… ummmm delicious ! I wonder why guilty pleasures are so heavenly ? Print Guilty pleasures~Bread Chaat Rating 5.0 from 1 reviews Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 2 The delicious Appetizer made from fried bread slices, topped with spiced yogurt and tangy chutney Ingredients Bread slices (white/ brown/fresh/stale) 3 Curd 1 cup(or approximately 16 tsp) Potato 1, boiled , peeled and chopped finely Salted boondi, soaked and squeezed, 1 tiny cup Khajur imli Chutney 12 tsp (You can just mix some tamarind juice with sugar or melted jaggery when in hurry) Salt as per taste Chaat masala as per liking Black pepper powder for garnishing Red chilly powder for garnishing Coriander leaves for garnishing Method Boil, cool, peel and chop a potato. Soak and later squeeze salted boondi Sprinkle some salt, red chilly powder,chaat masala if you like. Whisk the curd and add some water if needed to make a smooth flowing consistency of curd. Add salt. Cut each bread slice into four, and deep fry/shallow fry/bake till crisp golden brown (PS:I am unsure how the baked version will taste, since I am yet to try that one. Anyone who knows how it tastes, kindly enlighten me ! ) Drain on kitchen towel to get rid of excess oil (takes away some of your guilt too 😉 ). Let it cool down to room temperature. If not using right away (What??? you can wait to eat it ?? Admiring your patience..really ! ) store it in airtight containers. For serving, arrange the bread pieces on a plate, pour some imli khajur chutney , some potato and boondi, some generous spoons of whisked curd(use less curd if you like to bite on crispy bread, and add more if you like to relish some soft bread dunked in curd...make a choice ! ). Garnish with pepper powders and chaat masala and some fresh coriander leaves.You can also use some thin Sev (Nylon sev). Relish immediately, you don't want those nagging thoughts of calories, weight, deep fried taboo stuff to spoil the show..so hurry up, gobble it down before any revolting thoughts strike your mind...Enjoy ! 2.2.1

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Guilty pleasures~Bread Chaat